12 servings | Prep Time: 20 Minutes | Start to Finish: 2 Hours 25 Minutes
1 Heat oven to 325°F. Grease 10- or 12-cup fluted tube cake pan with shortening; lightly flour.
2 In large bowl, beat all cake ingredients except peaches with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Pour into pan. Sprinkle peaches on top of cake batter.
3 Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Turn upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 1 hour. Place cake on serving plate.
4 In medium bowl, beat 2 oz cream cheese and the butter with electric mixer on medium speed until smooth. Beat in powdered sugar, 1 tablespoon milk and ½ teaspoon vanilla bean paste until smooth. Spread mixture on top of cooled cake.
1 Serving: Calories 310; Total Fat 10g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 70mg; Sodium 360mg; Total Carbohydrate 48g (Dietary Fiber 0g); Protein 5g Exchanges: ½ Starch, 2½ Other Carbohydrate, ½ Low-Fat Milk, 1½ Fat Carbohydrate Choices: 3
Sweet Secret Vanilla bean paste is available at many grocery stores and superstores. If you prefer, substitute an equal amount of vanilla extract for the vanilla bean paste. Or, use half of a scraped-out vanilla bean.
Sweet Secret This cake was photographed using a specialty fluted tube cake pan. Deeper pans may require an additional 2 to 7 minutes of bake time.